Original Joe's Restaurant & Bar

Chili oil made with garlic cloves was left out at room temperature. , , Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. If high-risk foods are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. The chili oil was discarded onsite.

0 ppm Iodine was detected at the glass dishwasher at the bar. Ensure iodine sanitizer is maintained at a concentration between 12.5 and 25 ppm. The operator later provided photos showing the iodine concentration tested at 12.5 ppm.